Okay, let's get cooking!
I'm so excited to share a recipe close to my heart – or should I say, my stomach? We're diving into the wonderful world of gluten-free baking with a recipe that's not only easy but unbelievably delicious: Fluffy Gluten-Free Lemon Blueberry Muffins. Seriously, these little bites of sunshine are about to become your new obsession.
Now, I know what you might be thinking: "Gluten-free baking? Isn't that tricky?" And, yeah, sometimes it can be. But trust me, this recipe? It's practically foolproof. I stumbled upon it after far too many attempts at making gluten-free muffins that resembled hockey pucks more than baked goods. This recipe, though? It's a game changer. It's the kind of recipe that makes you feel like you can conquer anything, and that, my friends, is why it's so special to me. Plus, the burst of lemon zest and juicy blueberries? Pure heaven.
So, if you're ready to banish the idea of dense, dry gluten-free disappointments, grab your mixing bowls and let's get this muffin magic started!

Tips & Tricks for Your Gluten-Free Muffin Adventure:
- Flavor Variations: Try adding a touch of almond extract for a more complex flavor, or swapping blueberries for raspberries or chopped strawberries. A sprinkle of poppy seeds when your batter is mixed also adds a lovely hint of nutty taste.
- Lemon Glaze: Want extra zing? Whisk together 1 cup of powdered sugar, 2 tbsp lemon juice, and a pinch of lemon zest for a simple glaze. Drizzle over the cooled muffins.
- Make Ahead: Muffins can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months. Reheat for a few seconds in the microwave if thawed or frozen for some extra fluffiness.
- Don't Over Mix: I can't stress this enough! Overmixing gluten-free batter leads to dense, tough muffins which I know you don't want to happen here.
- Ingredient Temperature: Using room temperature ingredients really helps with even mixing and better results. It's worthwhile to remember this for all baking, really!
- Baking Powder Freshness: Make sure your baking powder isn't expired. Old baking powder won't give your muffins the lift they need!
- Measuring: For consistent results, use measuring spoons or a kitchen scale.

Fluffy Gluten-Free Lemon Blueberry Muffins
Yields: 12 muffins
Prep time: 15 minutes
Cook time: 20-25 minutes
Ingredients:
- 1 ½ cups Gluten-Free All-Purpose Flour Blend
- ½ cup Granulated Sugar
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 cup Buttermilk
- ½ cup Unsalted Butter, Melted (cooled slightly)
- 2 large Eggs, room temperature
- 1 teaspoon Vanilla Extract
- Zest of 1 large Lemon
- 2 tablespoons Fresh Lemon Juice
- 1 cup Fresh or Frozen Blueberries
Instructions:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, melted butter, eggs, vanilla extract, lemon zest, and lemon juice.
- Pour wet ingredients into dry ingredients; mix until just combined.
- Gently fold in the blueberries.
- Spoon batter into prepared muffin cups, filling each ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted in center comes out clean.
- Let muffins cool in tin briefly before transferring to a wire rack to cool completely.
There you have it everyone, a gluten-free recipe that will hopefully become a new go-to for you, just like it has for me! I really hope you love these lemon blueberry muffins as much as I do. Let me know in the comments how yours turn out. Happy Baking!
0 Comments